A sweet, aromatic start to the day.
VANILLA BEAN SCONES
2 1/2 cups self-raising flour
1 tablespoon caster sugar
30 grams butter, chopped
3/4 cup milk
1/2 cup water
1 vanilla bean
Heat oven to 220C. Grease a 22cm square cake pan.
Sift flour and caster sugar into large bowl, rub in butter.
Combine milk and water in a medium jug. Split vanilla bean open and scrape seeds into milk mixture, discard bean.
Add milk mixture to flour mixture, mix to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
Press dough out to 20cm square, cut into 16 squares using a floured knife. Place squares, just touching, in pan. Brush with a little extra milk.
Bake scones for about 20 minutes.
Recipe adapted from The Afternoon Tea Collection, 2012